Honey Pork Chops With Pears and Bourbon

4.75 from 39 votes

Honey Pork Chops With Pears and Bourbon

Honey Pork Chops with Pears and Bourbon are the ultimate fall comfort food with a fragrant herb seasoning, fresh pears, and a sweet and savory glaze made with a rich bourbon-honey combination.

Prep Time5

Cook Time20

Rest30

Total Time55

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

2 pork chops 1 inch, bone in, boneless also works
1 tsp kosher salt
1 tsp granulated sugar
2 tsp + 2 tbsp olive oil
½ tsp black pepper freshly ground
2 tsp rosemary fresh minced
2 tsp thyme fresh minced
2 tbsp unsalted butter
2 firm pears pitted & halved, stems left on
¼ cup fresh orange juice
¼ cup honey
¼ cup bourbon
juice from 1 lemon
1 tbsp unsalted butter

Instructions

Pat the pork chops dry and sprinkle with salt, and granulated sugar. Set aside for 30 minutes.
2 pork chops, 1 tsp kosher salt, 1 tsp granulated sugar
Brush 1 tsp olive oil over both sides of the pork chops and sprinkle with black pepper, rosemary, and thyme. Rub the herbs into each side of each pork chop.
2 tsp + 2 tbsp olive oil, ½ tsp black pepper, 2 tsp rosemary, 2 tsp thyme
Heat 2 tbsp olive oil and 2 tbsp butter in a medium skillet (cast iron is best) until the oil/butter shimmers and a small piece of food sizzles when it hits the pan. Do NOT heat until you see wisps of smoke rising from the pan. (If you do, remove the pan from the heat to allow it to cool a bit.) Place the prepared pork chops across from each other in the pan. Place the prepared pears, flesh side down, between the pork chops. Cook 5 minutes or until the pork chops have seared and are golden brown on the bottom side. Flip the pork chops over and cook another 5 minutes or until the other side is golden brown.
2 tbsp unsalted butter, 2 firm pears
Check the pears to make sure they aren’t burning; their color should be like dark honey. If they are cooked, transfer them to a plate. Test the temperature of the pork chops with a meat thermometer. When the thickest part of the pork chops registers 135°F, transfer the pork chops and pears to a plate.
Turn the heat to low and add the orange juice, honey, bourbon, and lemon juice to the pan juices. Whisk together and add 1 tbsp butter. Whisk until the butter melts. Place the pork chops and pears back into the pan to cook until heated through. Serve with rice or roasted potatoes. Enjoy!
¼ cup fresh orange juice, ¼ cup honey, ¼ cup bourbon, juice from 1 lemon, 1 tbsp unsalted butter

Notes

Let the pork chops sit with the salt and sugar for about 30 minutes, so they turn out moist and juicy.
Check the internal temperature of the pork chops so they don't overcook.
Bosc or Anjou pears will hold their shape best.
Use apple cider, apple juice, or chicken broth with 1 teaspoon of vanilla extract instead of bourbon.
Store leftovers in the fridge for up to 3 days

Nutrition